Bradstreet Crafthouse Restaurant Restaurant Review

: This dark, candlelit spot---tucked into the first floor of the Graves 601 Hotel---serves small plates and artisanal cocktails, both of which are suited to business and pleasure. Yet among shrines to cocktail culture, this is no throwback to an earlier era where barmen wore tuxedos and ice was chipped by hand. Instead, you'll encounter a sleek, ultramodern room where bartenders concoct drinks with precision and ice is made in five varieties. Ranging from the whimsical (the Juliet and Romeo, a seductive blend of gin, lime, cucumber and mint, kissed with rosewater) to the downright adventurous (the signature Bradstreet cocktail, pairing rye whiskey with jasmine syrup and egg whites), most cocktails succeed as far as creative riffs on classics go. However, small plates are uneven: while a duck confit quesadilla arrives succulent and pungent, chicken satay---oddly billed as “marbled”---is rubbery. For all of its modern chic, what we like most about Bradstreet is its fine touches, from the tart blackberries in the seasonal fresh fruit gimlet to the nightly liquid amuse-bouche and personable bartenders, who help imbibers navigate the myriad cocktail choices.